Cumin-Spiced Flank Steak with Grape Tomato Salsa

Colorful and chockful of flavor, the Mexican-tinged salsa in this dish is guaranteed to be a big hit. Keep it handy—it's not only delicious with steak, but also with fish, chicken and pork.

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Cal/Serv:
420

Yields:
4

Prep Time:
0:15

Total Time:
0:40

Ingredients

1/2 c. couscous

2 small red bell peppers

1 small yellow bell pepper

2 jalapeño peppers, halved lengthwise (seeded if desired)

1 c. grape tomatoes

1 small yellow onion

2 tbsp. olive oil

Kosher salt and pepper

1 flank steak (about 3/4 in. thick)

2 tsp. ground cumin

1 tsp. chili powder (optional)

1 tbsp. fresh lime juice

Directions

Heat broiler. Place the couscous in a bowl, add 1/2 cup water, cover and let stand for 20 minutes; fluff with a fork.

Meanwhile, on a large rimmed baking sheet, toss the peppers, tomatoes, onion, 1 Tbsp of the oil and 1/4 tsp each salt and pepper. Broil, tossing once, until the vegetables are tender and slightly charred, 10 to 12 minutes.

Meanwhile, heat the remaining Tbsp oil in a large skillet over medium heat. Season the flank steak with the cumin, chili powder (if using), and 1/2 tsp each salt and pepper, and cook to desired doneness, 5 to 6 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing.

Transfer the onions and jalapeños to a cutting board; roughly chop and transfer to a bowl. Add the broiled tomatoes and lime juice and mix to combine. Serve the steak and bell peppers over the couscous and top with the tomato salsa. Serve with lime wedges, if desired.

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